Today's Menu 2 #14

Brown Rice Farci with Squid

Ingredients (4 Servings)

1. Clean the squid, removing the innards and rinsing it well. Finely chop squid legs.

2. Rinse brown rice. Put it in hot water and boil at medium heat for 30 minutes.

3. Melt 2 tablespoons of butter in a pan over low heat. Add carrot and celery and cook. Then add onion and cook over low heat for 6-7 minutes.

4. Drain brown rice. When the vegetables are softened, add brown rice and chopped squid legs and cook. Add salt and pepper to taste and turn off the heat. Empty the contents of the pan onto a big plate to cool.

5. Dry the squid body with a paper towel, then stuff it with some of the brown rice/vegetable/squid legs mixture. Use a toothpick to seal it shut.

6. Make tomato sauce. Place the tomatoes in boiling water for 30 seconds then put them into cold water so that the skin comes off easily. Cut tomatoes coarsely. Heat 1/4 cup of olive oil in a pan and cook the garlic over low heat. Add tomatoes and simmer. Then add bay leaf and cook for 20 minutes over medium heat. Add salt and pepper to taste and remove the bay leaf.

7. Place the stuffed squid in the tomato sauce, cover the pan and cook over low heat. Turn the squid and cook for 10 minutes.